A gorgeous summer vegetable, the dark green string bean makes for a wonderful salad, too. What renders this recipe truly special is the black or redcurrant and the fragrant, cold pressed sesame oil dressing.
Wash the beans, snip off the ends and cut them in half.
Blanch them in boiling water for 5-6 minutes and then have them cooled in cold water.
Put the quince vinegar in a closeable glass jar, and add a pinch of salt, allowing time for the salt crystals to melt. Add the oils, the powdered sugar and the freshly ground pepper. Close the jar and shake its content thoroughly.
With a clean kitchen towel, absorb the water off the beans and then place them in a bowl together with the cleaned blackcurrants and the sesame seeds. Pour on the dressing and toss it together with the ingredients carefully.
Before serving, decorate your salad with mint leaves.